Chou-Fleur Polonaise

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a cauliflower, break it in five or six pieces, leaving hardly any stalk to each piece, and drop them one by one in boiling salted water with a drop of vinegar. Cook them about twenty minutes: they should remain firm and whole. Drain the pieces well on a cloth, dispose them in a dish, season with salt and pepper and sprinkle with the yolks (hot) of two eggs and parsley chopped together. Keep hot and meanwhile melt about three ounces of butter; when it foams throw in a tablespoonful of bread-crumbs, fry a second, pour over the cauliflower and serve.